Tuesday, June 17, 2008

White Bean & Asparagus Salad

Local ingredients:
Asparagus (Rineer Family Farm, Rittenhouse Farmer's Market)
Tomatoes (Fahnestock Farms, Rittenhouse Farmer's Market)
Shallots (locally grown, from Almanac Market)
Thyme (originally from Greensgrow in Kensington, now growing on my deck)

While I am in no way claiming that the majority of the ingredients in this salad are local, it does showcase the delicious local ingredients listed above.

Large white beans, i.e. butter or lima beans (I used Rosa brand)
Asparagus, blanched and broken into 1" pieces
Tomatoes, diced
Artichoke hearts (sliced, in olive oil)

Toasted pine nuts for garnish

Olive oil (mainly form the jar of artichoke hearts)
Sun-dried tomatoes (reconstituted in boiling water and then finely chopped)
Vinegar (I used Martin Pouret vin rouge vinegar, can be found at Claudio's in the Italian market)
Finely sliced shallots
Lemon juice (and zest, if desired)
Salt and pepper to taste

Mix salad ingredients (except pine nuts; add these right before serving).
Have dressing separately and add to asparagus, tomato and beans right before serving.

Can also top with fresh grated parmigiano, if you'd like.

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